Cavatelli W/rabbit Sugo Recipe

Preparation of Cavatelli and Rabbit Sugo

1. 1

   Cook the Rabbit

   In a large pot, heat olive oil over medium heat. Add the diced rabbit meat and brown on all sides, about 5-7 minutes. Remove the rabbit and set aside.

2. 2

   Sauté the Vegetables

   In the same pot, add the garlic, onion, carrot, and celery. Sauté until softened, about 5 minutes.

3. 3

   Add Tomato Paste and Wine

   Stir in the tomato paste, then add the red wine. Bring to a simmer and let it cook for about 3 minutes.

4. 4

   Simmer the Sugo

   Return the rabbit to the pot, add the chicken broth, bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce heat and let it simmer for about 45 minutes, or until the rabbit is tender.

5. 5

   Cook the Cavatelli

   While the sugo simmers, cook the cavatelli pasta according to package instructions until al dente. Drain and set aside.

6. 6

   Combine and Serve

   Remove the bay leaf from the sugo. Toss the cooked cavatelli with the rabbit sugo. Serve warm, topped with grated Parmesan cheese.